Recipe

Chocolate Chip Almond Butter Supremes Recipe

	Carterl / All my dishes 1 year, 7 months ago This is a great recipe for anyone with a peanut allergy...my family LOVES these! Prep:20m Cook:10m Servings:24	Carterl
	pb allergy alternative

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Ingredients

1/4 cup finely chopped roasted almonds

1/4 cup Granulated Sugar

1/2 cup Almond Butter

1/2 cup Confectioners Powdered Sugar

1 (16.5 ounce) package Pillsbury® Create 'n Bake® refrigerated chocolate chip cookes, well chilled

Directions

Heat oven to 375 degrees F.

In small bowl, mix chopped almonds, granulated sugar; set aside.

In another small bowl, stir almond butter and powdered sugar until completely blended.

Shape mixture into 24 (1-inch) balls.

Cut roll of cookie dough into 12 slices.

Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape 1 cookie dough piece around 1 almond butter ball, covering completely. Repeat with remaining dough and balls.

Roll each covered ball in almond mixture; gently pat mixture completely onto balls.

On ungreased large cookie sheets, place balls 2 inches apart. Spray bottom of drinking glass with No-Stick Cooking Spray; press into remaining peanut mixture.

Flatten each ball to 1/4-inch thickness with bottom of glass.

Sprinkle any remaining almond mixture evenly on tops of cookies; gently press into dough.

5. Bake 7 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack.

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Comments

turlak 1 year, 7 months ago said:
What a great idea! I have tons of refridgerated cookie dough from fundraisers that I need to use up. I will be taking these to my church classes really soon! I'll try to remember to take a picture! Thanks for the idea!
~Dawn

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